Russo’s Restaurants, the family of dining concepts that includes Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen, announced plans to significantly enhance the brands’ footprint in the Middle East and Asia a result of the successful openings of 3 branches in the UAE.

Evidencing the excitement around both brands, in 2013 Russo’s not only expanded international, but also into 2 new states in the USA, Arkansas & Oklahoma and kicked off 2014 with the opening of the company’s first Hawaii location in Ewa Beach. An additional 12-15 restaurants are planned to open during the remainder of the year with more locations opening in Dubai, Abu Dhabi, Riyadh and Bahrain in addition to several cities in the USA including Dallas, Houston, San Antonio and Austin.

Russo’s New York Pizzeria will be participating at The World Franchise Forum & Exhibition taking place on Tuesday 20th and Wednesday 21st May 2014 at Grosvenor House Hotel, located in Dubai Marina in Dubai, United Arab Emirates.

“Our franchise opportunities can’t be beat ” says Suzanne Boyadjian, Russo’s international franchise development manager. “For those looking to develop a territory with one of the best pizza concepts or a distinctive full-service Italian restaurant, our award winning concepts are sure to impress. Our program is designed for franchise partners that are looking for the chance to own part of a brand that is built to stand the test of time – a pair of proven concepts.”

Anthony Russo, owner of the award-winning Russo’s New York Pizzeria, is currently exhibiting at the SIAL CHINA; Asia’s leading Food & Beverage exhibition taking place until May 15, 2014 at the Shanghai New International Expo Centre .

Serving the company’s signature extra-large 28-inch party pizza, prepared with fresh dough without additives or preservatives, topped with sauce made from premium hand-selected tomatoes and authentic Italian cheese, the Russo’s New York Pizzeria stand is proving to be the number 1 attraction at Asia’s largest food show with huge queue’s of people eagerly waiting for a slice of their award-winning pie.

We’ve exceeded our growth goals,” said Chef Anthony Russo, a formally trained chef who opened his first Russo’s New York Pizzeria in 1992 and later developed Russo’s Coal-Fired Italian Kitchen. “Russo’s expansion just cannot be contained, and we are pleased to provide our loyal fans with additional Russo’s locations around the world.

The pizza chain has an optimistic agenda for business development in international markets. With the logistics already in place, Russo plans on selling area development in several Asian and Middle Eastern markets resulting in numerous franchise opportunities. “We already have some serious interests in this region and beyond as we are aiming to build a global brand. We are extremely excited about the opportunities that both shows bring,” Russo says.

Franchisees have found success in Russo’s proven concepts – the New York Pizzeria is family-style casual, and the Coal-Fired Italian Kitchen is a bit more upscale full-service concept.

Russo’s franchisees have access to a top-notch training program, ongoing franchisor support and the convenience of tapping into Russo’s resources and proven concepts.

From traditional Italian appetizers like bruschetta and fried calamari to coal-fired pizzas, homemade pastas and an impressively authentic Italian dessert selection, diners at the New York Pizzeria run an average of $23 per check. Coal-Fired Italian Kitchen guests spend an average of $42 per check.

Menu innovation is at the heart of Russo’s Restaurants’ successes. Blending generations of Russo family Italian recipes, Chef Anthony’s handpicked ingredients and a commitment to research and development, the brands have continued to stay ahead of culinary trends. A prime example is the development of a full line of gluten free pizzas – a sincere response to the request for the great-tasting gluten-free pizza from thousands living with Celiac disease.

Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen trace their origins to a tight-knit family where the kitchen was the center of all activity. As a young child, Chef Anthony helped his grandmother roll dough for cannoli, carefully wrapping it around four-inch wooden broomsticks to get the right shape before it cooked. By the age of 12 Anthony was learning authentic Italian recipes. Earning the Chef’s distinction as an 18-year-old, Anthony honed his skills as a culinary expert working in his parent’s fine Italian restaurant and then opened his own pizzeria while still a young man.

The Russo’s name has become synonymous with authentic Italian meals. Beyond the brand’s specialty New York-style pizzas, menu items include fresh salads (insalata), soups (zuppe) and homemade pastas. Authentic Italian cannoli, fresh seafood, chicken, veal and flatbread sandwiches are just some of the distinctive dishes on the menu.